Servings: 12 Servings
Equipment
- Oven
- Parchment Paper
- Small Bowl
- Whisk
- Large Bowl
- Wooden Spoon
- Rolling Pin
- Cutting Knife
Ingredients
Chocolate Scone
- 2 cups All-Purpose Flour
- 1 tsp Cinnamon
- 1 tsp Baking Powder
- ½ tsp Ground Cloves
- ½ tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ cup Unsalted Butter (chilled, cut in cubes)
- ⅓ cup Pumpkin Puree
- 2 tbsp Heavy Cream
- 1 Large Egg
- ⅓ cup Packed Light Brown Sugar
- 6 oz Dick Taylor Brazil 75% Dark Chocolate Bar (chopped)
Spiced Glaze
- 2¼ cups Granulated Sugar
- ½ tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Ground Cloves
- 1 pinch Nutmeg
- ¼ cup Milk
Instructions
Chocolate Scone
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
- In a small bowl, whisk together pumpkin puree, cream, egg and sugar.
- In a large bowl, combine flour, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt.
- Add butter, and use a pastry cutter to work the butter into the dry ingredients until it resembles coarse crumbs. Stir in 6 oz Dick Taylor Brazil 75% Dark Chocolate Bar.
- Pour wet mixture over dry ingredients and stir just until dough comes together. Using your hands, knead 3-4 times. Remove dough to a lightly floured work surface.
- Using a rolling pin, roll the dough into a 10” by 8” rectangle, about ¾” thick. Cut the rectangle in half lengthwise, then cut into thirds crosswise, making six rectangles. Then cut each rectangle into two triangles, making 12 triangles.
- Place scones onto the prepared baking sheet. Bake for 12-14 minutes, or until bottoms are brown.
Spiced Glaze
- Combine sugar, spices and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.
- Cool baked scones for 10 minutes before drizzling with glaze. Allow glaze to set before serving.
Notes
